Gluten-Free Teriyaki Chicken Kabobs
Make homemade gluten-free chicken kabobs with homemade teriyaki sauce (GF soy sauce, apple cider vinegar, pineapple juice, brown sugar and garlic powder).
Gluten-Free Teriyaki Chicken Kabob Skewers
One of the big things and reason for this blog is that we take classic comfort foods and make them gluten-free. It’s easy with a recipe like this to make sure that it is also naturally dairy-free, too.
I think just about everyone loves a teriyaki marinated chicken kabob. A classic comfort food for sure. They are really easy to convert to gluten-free by making a homemade teriyaki sauce using GF soy sauce or coconut aminos.
We make a lot of homemade sauces on this blog because they are just better for you. I love this Greek salad dressing and homemade Caesar salad dressing with homemade mayo. Another favorite is using this teriyaki sauce to make a marinade and dressing for Teriyaki Chicken Salad!
homemade gluten-free teriyaki sauce
To make the homemade gluten-free teriyaki sauce you will need:
- 1 cup gluten-free soy sauce (or coconut aminos)
- 1/2 cup apple cider vinegar
- 1/2 cup firmly packed organic brown sugar
- 1 tsp garlic powder
- 1/2 cup pineapple juice
Whisk the ingredients together and store in fridge.
You could also buy a pre-made teriyaki sauce like Coconut Secrets Coconut Aminos Teriyaki Sauce. It is Organic, Soy-Free, Gluten-Free, Dairy-Free and Non-GMO.
What to Serve with the Chicken Kabobs
Personally, I really like to eat these kabobs with rice. And the go especially well with cilantro lime rice, which is super easy to whip up while the kabobs marinate.
Want More Recipes Like Teriyaki Chicken Kabobs?
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Gluten-Free Teriyaki Chicken Kabobs | Dairy-Free
Make one of your favorite comfort foods, teriyaki chicken kabobs, with a gluten-free teriyaki sauce marinade, pineapples and lots of colorful veggies.
- 2 cups GF teriyaki sauce
- 1 cup pineapple juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp minced dried onion
- 1/2 tsp onion powder
- 1 tbsp fresh chives
- 1 cup pineapple chunks
- 3-4 chicken breasts
- 1 large red bell pepper
- 1 cup large pineapple chunks
- 1 large red onion
- 2 medium zucchini
Combine gluten free teriyaki sauce and marinade ingredients into a medium size bowl and stir.
Cut up the chicken into small pieces and add to the marinade. Cover and let sit in the refrigerator for at least 6 hours.
When ready to grill the chicken, first cut the bell pepper, zucchini and onion into pieces. Skewer the veggies and chicken onto metal skewers.
Grill skewers for 15-20 minutes or until chicken is done.